Cut the peaches in half (so they don't fall through the grill). Take out the pit. At this point you can peel the skin off each half but if you keep the skin on it holds up better on the grill.

Pour a little rum into a bowl, add some brown sugar and wisk together. Have the grill on medium heat. Baste each peach with the rum mixture (pit side up/flesh side) and place each peach flesh side down on the grill. Baste the other side with the rum mixture. Get some nice cross hatches on both sides of the peach (while basting with rum mixture to your liking). Then take them off the grill. Now you can remove the skin or leave it on and cut the peaches to the size of your liking and top over vinalla icecream and maybe with some grand marnier whipped cream (add grand marnier to 35% cream and whipp until stiff peaks). Fantastic dessert on a summer day!



I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo.

-Max Payne